3. INTRODUCTION:
National Foods Limited
National Foods Limited is a Pakistani company founded in 1970, which started out as
a spice company. In 1988, National Foods became the certified vendor of McCormick,
USA. In the same year, National Foods, then a Private Limited company was
converted into a Public Limited, listed in all the three stock exchanges of Pakistan.
With a range of over 110 products in 13 major categories, National Foods is one of
the largest food companies in Pakistan
The company was incorporated in Pakistan on mid of February 19, 1970 as a private
limited company. The company is principally engaged in the manufacture and sale of
convenience based food products
National Foods began its journey in 1970 as a branded spice company, with a
revolutionary product that popularized the concept of having clean, healthy food.
National Foods initiative was to help prepare food that is hygienic and easy-to-make
so that consumers are able to experience a more rewarding life-style.
National food masala products
Achar Gosht (Pouch), Achar Gosht Masala, Behari Kabab Masala, Biryani,
Masala Bombay Biryani Masala, Broast Mix Masala, Chapli Kabab Masala, Chicken
Jalfrezy Masala, Fish Masala, HaleemMasala, Haleem Mix Danedar, Kaleji
Masala, Karahi Gosht (Pouch), Karahi Gosht Masala, Kofta Masala, Lite & Crispy
Masala, MurghiMasala, Murghi Masala (Pouch), Nihari Masala, Nihari Masala
(Pouch), Paya Masala Qeema Masala Quick Cook Haleem Mix Quorma
Masala Quorma Masala (Pouch) Sabzi / Bhujia Masala Shahi Dal Masala Shami
Kabab Masala Sindhi Biryani Masala Tandoori Masala Tikka Masala. Yakhni
Pulao Masala etc.
5. Chat Masala Powder.
National Pakora Mix.
Dahi Bara Powder.
Fruit Chat Masala.
National Chutni Powder.
National Food Spices& IngridientsProducts:
Black Pepper Powder.
Chilli Powder.
Coriander Powder.
Cumin Seed Powder.
Cumin Seed Unground.
Garam Masala.
CERTIFICATIONS
ISO 9001:2008
Quality Management system
ISO 22000:2005
Food Safety Management system
ISO 17025:2005
Laboratory Accreditation
OHSAS-18001:2007
Occupational Health and Safety Management
6. Halal Foods certification
PSQCA product certifications
All mandatory food products
FSSC 22000 Implementation at Port Qasim
OHSAS – 18001 Recertification
ISO/IEC 17025:2005 – Scope Extension for Chemical & Microbiological Lab
IFANCA Certification
7. Equipment Used in Microbiology Lab.
Autoclave
An autoclave is a pressure chamber
used to carry out industrial processes
requiring elevated temperature and
pressure different from ambient air
pressure. Autoclaves are used in
medical applications to perform
sterilization. n autoclave is used to
sterilize surgical equipment,
laboratory instruments,
pharmaceutical items, and other
materials. It can sterilize solids,
liquids, hollows, and instruments of
various shapes and sizes.
Incubator
8. In biology,anincubatorisa device
usedto growand maintain
microbiological culturesorcell
cultures.Theincubatormaintains
optimal temperature,humidityand
otherconditionssuchasthe carbon
dioxide(CO2)andoxygencontentof
the atmosphereinside.Incubators
are essential foralot of
experimental workincell biology,
microbiologyandmolecularbiology
and areused to cultureboth
bacterial aswell as eukaryoticcells.
A biosafety cabinet
A biosafetycabinet(BSC)—also
calleda biological safetycabinetor
microbiological safety cabinet—is
an enclosed,ventilatedlaboratory
workspaceforsafelyworkingwith
materialscontaminatedwith(or
potentiallycontaminatedwith)
pathogensrequiringa
definedbiosafetylevel.All exhaust
air is HEPA-filtered as it exits the
biosafety cabinet, removing
harmful bacteria and viruses.[2] This is
in contrast to a laminar flow clean
bench, which blows unfiltered
exhaust air towards the user and is
not safe for work with pathogenic
agents.
Air sampler
9. Sinceaircan playa central roleasa
reservoirformicroorganisms,in
controlledenvironmentssuchas
operatingtheatresregular
microbial monitoringisuseful to
measureairqualityso a deviceused
forsamplingaircalledairsampler
whichmeasures100 litresairper
minute.
pH Meter
A pH Meter is a scientific
instrument that measures the
hydrogen-ion concentration (or pH)
in a solution, indicating
its acidity oralkalinity.
Water Bath
A water bath is laboratory equipment
made from a container filled with
heated water. It is used to incubate
samples in water at a constant
temperature over a long period of
time
10. NATIONAL FOODS QRD LAB:
Introduction
QRD
QRD is divided into R&D, QC and RAAL.
12. INTRODUCTION TO MICROBIOLOGY LAB
Microbiological examination of food provides reliable information regarding its
quality, the sanitary conditions under which the food was processed, and the
effectiveness of the method of preservation.
I was introduced as intern in Microbiology lab As my field of interest was
microbiology. In microbiology Lab all methods for testing are followed by ISO 17025
Standardization protocol and SOPs.
Microbiology lab is included in RAAL lab. Microbiology Lab reports To RAAL lab.It is
divided into 3 portions.
Washing Area.
In this areawashingofbottlestubes isdoneafter testing. Autoclaveisalso placedin
this areawhereautoclavingofinstrumentsandmediais performed,
Media Preparation Area.
In this areamedia preparationdoneforthesamplestestingand instrumentsare
presentin this area.
BiosafetyArea.
In this roomtestingis performed.BiosafetyCabinet,incubatorsarepresentin this
area.
In MicrobiologylabFoodSamplesfromFactoryareTested forthefor the presenceof
13. microorganisms.Inmicrobiologylabfourbasictestsaredoneonthe dailybasis.
Total PlateCount
Total moldyeastcount
Total coliformscount
Salmonella Detection.
Other tests include S. aureus detectionLactobacilli DetectionP.aeroginosa Detection.
ACTIVITIES DONE ON THE DAILY BASIS IN
MICROBIOLOGY LAB:
CalibrationofpHmeter.
CalibrationofWeigh balance.
Temperaturemonitoringof Washing Area,MediaPreparationRoomandBiosafety
Cabinet.
MEDIA PREPARATION
14. Culturemediumorgrowthmediumis a liquidorgel designedto supportthe growthof
microorganisms.Therearedifferenttypesofmedia suitableforgrowingdifferent
types ofcells.Here, wewill discussmicrobiologicalculturesusedforgrowing
microbes,suchas bacteriaoryeast.
MediabasicallyusedinmicrobiologylabatNFL are TPC agar, VRBagar,DRBC agar,
TSBbroth,TT brothRV brothBSAagarXLD agarPseudomonascentrimideAgar
buffersandpeptonewater.
Diluent used for testing:
Buffer Diluent.
It isused fordilutingthesamplesforTPC and TCC S.aureus detectionLactobacilli
DetectionP. aeroginosa Detection.
Preparation:
Bufferdiluentispreparedbytaking 34g ofKH2PO4.AdjustpHto 7.2 with 1 N NAOH.
Bringvolumeto 11 literby byaddingdistilledwater.Sterilizefor15minutes at 121 °C
.it isstocksolution.
take 1.25 ml of stocksolutionandaddit into 1 literofdistilledwater.
make diluenttubesof450 ml for1:10dilutionand90 ml tubes for furtherdilutions.
Peptone Water Diluent.
It isused fordilutingsamplesfortotal moldyeastcount test.
Preparation:
2 g ofBacteriological peptone areadded.pH adjustedbyadding1NNAOH.
Makediluenttubesof 450ml for 1:10and 9ml tubes forfurtherdilutions.
Sterilizebyautoclavingat121°C for15minutes.
15. TESTING METHOD OF A SAMPLE:
SampleEntry:
First sampleentry isdonein samplelogsheetwith its name andbatch number.
SamplePreparation:
50gof Sampleistaken andadded in450ml of Diluent.It is vigorouslyshackedand
allowedto settle
down.In thisway 1:10dilutionismade.
Total Plate Count:
Thetotal platecount TPC (aerobic,mesophilicorganisms)defineshowmanyaerobic
(oxygen-loving),mesophilic(moderate-temperature-loving)micro-organismcolonies
suchas bacteria, yeastand mouldfungi will growin72hoursonan agar platethat was
normedformicrobiological testingata controlledtemperatureof30°C. . Test is
performed by pour plate method.
Procedure:
After Preparingthesamplefrom bufferdilution1:10sampleisfurtherdilutedto 1:100,
1:1000and1:10000.
From eachdilution1ml ofsampleis transferredto petri plates.
ThenPlate countAgarhavingtemperature about47°C ispouredoverthe plate
proximately20-25ml andallowedto solidifiedandthenincubatedat35°C for48 hours.
16. Resultsarenoted and final reportismade.
Total Coliform Count:
Coliforms are not a single species of organism. They are a group of closely related,
mostly harmless bacteria that live in soil and water as well as the gut of animals.
Coliforms count is a hygienic indicator and high level of coliform counts generally
indicates unsanitary condition or poor hygiene practices during or after food
production. Test is performed by pour plate method.
Procedure:
After Preparingthesamplefrom buffer dilution1:10sampleisfurtherdilutedto 1:100,
1:1000and1:10000.
From eachdilution1ml ofsampleis transferredto petri plates.
ThenVRBAgarhavingtemperatureabout47°C is pouredovertheplate approximately
10-15ml allowedto solidified.
Thenfurther 5ml ofVRBAAgarisoverlaidovertheplates.
Plates after solidificationareincubatedatincubatedat 35°C for 18-24hours.
Observeplateshavingpurpleredcoloniesthatare 0.5 mm orlargerin diameter.
Resultsarenoted and final reportis made.
Total Mold Yeast Count:
Procedure:
Highyeast andmouldcountin foodproductsisnot desirableandindicatesimproper
plant sanitationcontrol,improperpackingandfaultystorageastheresponsiblefactors
whilemanufacturingtheproducts.It isdetectedbyspreadplate methodabd plates
incubatdfor5 daysas moldare slowgrowers.
17. After Preparingthesamplefrom phosphatedilution1:10sampleisfurtherdilutedto
1:100, 1:1000and1:10000.
Then0.1 ml ofsample from eachdilutionistransferredto DRBC agarplateand spreaded
with the helpofsterilespreader
Platesare incubatedat 25°C.for5 days.
18. SALMONELLA DETECTION
50G SAMPLE
450ml TSB
0.1 ml in RV BROTH1 ml in TT broth.
Incubate at 35°C for24 hours
BSA
Incubate andTT brothat 43°C for
24 hours incirculatory water
bath.
XLD XLDBSA
Take one loopful fromRV andTT broth and streakoverXLD and BSA agar. Incubate at
35°C for 24 hours.Observeblackcoloredcoloniesonagarfor Salmonella species.
19. Water Sample Testing:
Pour Plate Method
Take 0. 1 ml of water sample and inoculate on media by spread plate method.
Incubate the plates at 35°C for 48hours.
For Total Plate Count PCA is used and for Pseudomonas aeroginosa,
Pseudomonas Centrimide agar is used.
Water Filter Assembly Method:
In this method filter Assembly is used. It consist of following:
Beaker
Flask with a Filter Membrane(0.45 micron)
Holding Knob
Tongs
Electric motor
Procedure:
Water sample is passed through the filter assembly and at the end of process
filter paper is collected and placed over PCA.
Plate is incubated at 35°C for 48 hours.
Observe the results
20.
21. VISIT TO SALT PLANT
Salt is essential for human life, and saltiness is one of the basic human tastes. The
tissues of animals contain larger quantities of salt than do plant tissues. Salt is one of
the oldest and most ubiquitous food seasonings, and salting is an important method
of food preservation. Salt is essential to the health of humans and animals, and is one
of the five basic taste sensations.Salt is used in many cuisines around the world, and
is often found in salt shakers on diners' eating tables for their personal use on food.
Salt is also an ingredient in many manufactured foodstuffs. Table salt is a refined salt
containing about 97 to 99 percent sodium chloride
Iodised salt (also spelled iodized salt) is table salt mixed with a minute amount of
various salts of the element iodine. The ingestion of iodine prevents iodine
deficiencyIodine is a micronutrient and dietary mineral that is naturally present in
the food supply in some regions, especially near sea coasts, but is generally quite
rare in the Earth's crust.
CRUSHING
SALT
Grass, particles,stonesandstickare
manuallyseparated.
GRINDING
Saltis collectedfromsea.
23. Visit to Paste Plant:
In paste plant tomato ketchup, vinegar, soya sauce, jams, jellies are
manufactured.
Paste plant consist of following:
Boiler
RO Plant
Cooking Units
Mixer
Pouch Filling Unit
Sterilization Unit
Filling and Capping Unit
Water Spraying Unit
Drying Unit
Labelling Unit
Sealing unit
